This book dedicated to the study of bovine milk proteins, describes the structure, physicochemical properties and nutritional value of caseins and whey proteins. The biological, pharmacological, or therapeutic activity of lactopeptides is described. These milk-derived peptides represent the most interesting source of bioactive components that can be incorporated into functional foods, neutraceuticals or pharmaceutical preparations. Readership: researchers and workers in the field of dairy industry, pharmacology, nutrition and health.